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Leftover Frosting Cookies

I don’t like to waste food. If I have something in my kitchen that I’m not going to eat, I’ll use it to make something else (and eat that instead).
I always somehow end up with extra frosting. Just like a half cup or something that I’m probably not going to need in the near future. Why should it go to waste? Leftover frosting should be turned into leftover frosting cookies.

It’s just the circle of life. Nature. Evolution.

I used a mixture of half peanut butter buttercream and half storebought vanilla frosting, but any type of frosting can be used. Mix it up. Even throw some sprinkles in there.

These cookies are very light and soft in the middle, plus they form perfect spheres if you scoop them that way, so they’re perfect for presentation.
Have fun with these little guys 🙂

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and grease.

Combine flour, salt, and baking soda in a stand mixer.

Beat egg and add in frosting, vanilla, and sugar.

Add wet ingredients to dry and mix well until combined.

Use a cookie scoop or tablespoon to drop dough onto the baking sheet. Bake 10-12 minutes or until lightly browned. These cookies will not spread!

Conclusions: This was a very worthy experiment. I was surprised that the cookies didn’t spread at all, so they ended up in neat, rounded cookie balls that were soft on the inside. I used leftover peanut butter buttercream, so my cookies hinted of peanut butter, but the taste wasn’t overwhelming. My lucky friend whose house was chosen to recieve these informed me that they were gone within just a few hours 🙂 These aren’t the most fantastic cookies in the world, but they’re light and airy and tasty and a really tasty way to use up extra frosting.

Awesome! Man, you’re right, I am always trying to figure out what to do with the leftover frosting! Thanks for the idea. I’m sharing my Fresh Strawberry Cream Torte today for my Homemaking Linkup. I hope you’ll join us if you haven’t already!